I always intend to try out different recipes of chicken available on the internet. Initially, I follow the base recipe with a little changes as per the ingredients readily available in-house or as per the need of my taste buds ;).
Here where we stay, incase we want to buy halal chicken be need to buy it in tray form which weighs a minimum of 1.5 kg that is 3 lbs and so ideally is alot for us two people. We do get lesser quantity in the American stores but the type of pieces is fixed like on drumsticks or breast or skinless thighs, etc. As such we don’t mind buying large quantity at halal store as we get a mix of pieces. I always prefer to store it in portions of four.
I had a portion remaining in the freezer and wanted to consume it trying out something new. I came across this recipe on YouTube. Personally I had not tasted chicken do pyaaza anytime before. So I didn’t have anything to compare the outcome of what I tried with. Though the outcome was very delicious and spicy and liked by all at home. So lets begin.
for marination :
- 500-750 gms of chicken, cleaned, washed and cut into small pieces
- 1/2 tbsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt as per taste
For the masala blend :
- 1 tbsp cardamom powder
- 1 tbsp cloves
- 1 tbsp cinnamon
- 1 tbsp black cardamom (roughly 3-4)
For the base :
- 2 medium onions, one – finely chopped and other – cut into cubes
- 3 small/ medium tomatoes – blanched and puree them after removing skin
- 2 tsp ginger garlic paste
- 1 1/2 tbsp ghee
- 1 cup yoghurt/dahi
- 1 tbsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2 tsp Kashmiri red chilli powder/paprika
- 3 green chillies, slit (optional) – I had added these but these chillies I used were too spicy and the curry turned too hot. So incase the chillies that you are to use are also spicy avoid using them if you can bear too hot curry.
- 1 tbsp of masala blend
- 1 tbsp kasoori methi or dry fenugreek leaves
- 1 tbsp coriander leaves, chopped
- Marinate the chicken with the other ingredients mentioned under marination. Allow to rest for at least 30 minutes.
- In a bowl, mix the yoghurt, turmeric powder and red chilli powder till well incorporated
- In a wok or saucepan, heat the ghee.
- Saute the ginger garlic paste till its rawness disappears.
- Then add the chopped onions and saute till slight brown.
- Add the tomato puree and allow to cook.
- Next add the yoghurt mix and cook for another 5-7 minutes till oil separates.
- Add all the remaining spices, salt, marinated chicken and cubed onion. If you using the green chillies add them here.
- Allow this to boil till the chicken is well cooked. The twisted I added here is I had pressure cooked the marinated chicken prior for 2 whistles. And then added the pressure cooked chicken at this stage. 2 whistles didn’t completely cook the chicken but was 75-80% done. The rest was cooked while we boiled it in the gravy.
- Garnish with kasoori methi and chopped coriander leaves. Enjoy the spicy Chicken do pyaaza with rotis or phulkas.